Pasta Putanesca with Tinapang Bangus

This Pasta Putanesca with Tinapang Bangus is an easy, hearty noodle entree that is a crowd pleaser. To give this Italian dish a Filipino twist, I used Tinapang Bangus flakes or smoked fish. The robust flavor of the fish flakes complemented the sweet tomatoes and sauce base, the savory olives and salty capers. I sprinkled a generous amount of extra sharp grated cheese to round up the pasta meal. This was inspired by a previous blog post and a recipe by Nigella Lawson. Serves 4.

Prep Time10

Cook Time38

Total Time48

Course: Dinner, Fish, Lunch, Main Course

Cuisine: American, Asian, Filipino

Keyword: Pasta Putanesca Filipino Tinapa Bangus

Servings: people

Calories: 128kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Large Stockpot for cooking pasta
Large skillet: 12 inches or 14 inches in diameter

Ingredients

1 lb. (454 g.) spaghetti pasta cooked according to directions
2 Tablespoons extra virgin olive oil
2 cloves garlic minced
1 whole white or yellow onion chopped
2 Tablespoons tomato paste
1 cup pasta water saved from cooking pasta
2 cups flaked Tinapang Bangus (smoked milkfish) bones removed, discard skin
2 teaspoons capers
1 cup cherry tomatoes sliced in halves
1 cup black olives canned, pitted (drained)
2 whole large tomatoes chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 Tablespoon chopped parsley for garnish
1/2 cup freshly-grated sharp cheddar cheese for topping
for serving garlic bread

Instructions

Cook spaghetti pasta according to package directions, for about 8 minutes, al dente. Do not overcook because you will let this cook with the sauce at the last 5 minutes. Set aside.
Prepare tinapang bangus: place the whole smoked fish on a shallow pre-greased tray and bake at 375 F for 20 minutes. Remove from oven. When fish is cool enough, flake and remove bones. Set aside.
In a large skillet about 12 to 14 inches, over medium heat, add the extra virgin olive oil. Saute the garlic and onions.
Add the tomatoes, and the tomato paste. Add the pasta water and dilute the tomato paste. Blend well.
Add the flaked fish, olives, capers and seasonings. Cover and let the sauce simmer for 8 to 10 minutes to remove the tartness from the tomato paste.
Once the pasta is cooked, drain a bit, reserving some pasta water for moistening the noodles if it gets dry. Add the pasta to the skillet where the sauce is cooking. Blend ingredients together. Garnish with cheese and parsley.
Serve warm with garlic bread.
COOK'S COMMENTS: Tinapang Bangus or other types of tinapa-smoked fish are sold in Asian markets. Feel free to use other types of smoked fish or pasta preferred for this dish.
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Nutrition